Here’s another thing I hadn’t made in ages. These are easy to make and were perfect for the after prom brunch yesterday. These “mini” quiches would be equally nice as an appetizer for a cocktail party. I stay away from the word “quiche” since it was SO over used in the 90’s, everyone turns their nose up at and real men don’t eat it...even though they did on Sunday they just thought they were eating mini tartlet’s...ha ha! What’s nice about making them “mini” is that you can mix up the fillings for a nice variety. I used red bell peppers, caramelized onions and crispy bacon but you could use sundried tomatoes, pesto, Parma ham...really just about anything. All I did was spoon a basic savory custard over the fillings and pop them in the oven for twenty minutes. I made them the day before then re-heated them for about ten minutes before serving. Also, using pre rolled prepared pastry made my life even easier!
Special Equipment: 2 1/2” 24 cup non-stick tart pan and a 3”inch round pastry cutter
For the fillings:
1 medium sweet Vidalia onion diced
2 red, yellow or orange peppers, seeded and diced
8-10 rashers of bacon, cooked crispy
½ cup heavy cream
Salt and pepper
2 prepared pre rolled piecrusts
Preheat oven to 350°F
Roll out pastry. Cut out 12 circles and line muffin/tart tin with pastry. Pressing edges up to the top of the pan. Make sure there are no holes or cracks in the pastry shells. You can use extra pastry scraps for repairs. Refrigerate while preparing the fillings
Heat oil in a medium skillet, cook onions until brown around edges and beginning to caramelize. Do not burn. Set aside to cool. Repeat cooking the peppers until soft and aromatic, not brown. Set aside to cool. Crumble bacon into pieces small enough to fit into tart shells
Whisk the cream and eggs in a medium bowl. Season with salt and pepper.
Spoon fillings into pastry cases and spoon egg mixture up to the tops of the pastry, leaving just a little room (the mixture will puff up when baking). Bake for 20-25 minutes until the pastry begins to brown and the tartlet’s puff up. Let cool for 15 minutes, remove tartlets from pan and store in an airtight container.
It’s All Delicious Notes: These can be made the day before and refrigerated. You can serve these warm or at room temperature.